Servings 2



Ingredients

2 medium Vidallia onions (You really need to use Vidallias)
2 teaspoons beef base
2 small cloves garlic, minced
2 tablespoons butter
2 teaspoons Worcestershire sauce
¼ to ½ cup beef broth
½ teaspoon fresh cracked pepper
½ cups croutons
Fresh Shredded Parmegiano Reggiano Cheese



Directions

1. Heat grill to medium heat, or oven to 350 to 375 F. Cut just enough off bottom of onion to sit level. Cut enough off top to expose entire top of onion. Cut an X in onion starting at top and running ¾ of the way through toward bottom. Set onion on 12x12 inch square of heavy duty aluminum foil.

2. with butter knife, spread 1 tablespoon of butter over top of each onion and down into slices as far as you can. Add 1 teaspoon beef base in center of each onion. Fold foil up to make a bowl shape pour half of the beef broth and half of Worcestershire sauce over onion, top with fresh ground pepper to taste.

3. wrap foil around onion allowing space for air circulation. Place on grill over medium heat for 35 to 45 minutes until desired doneness.

4. To serve, put pouch in single serving bowls, open carefully to let steam escape. Top with croutons and freshly shredded parmesan cheese.




Notes